Olive Garden Five-Cheese Lasagna
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
Melt butter with medium heat in heavy, 1-quart saucepan. Add flour
and stir until well-blended; cook until frothy.
Add milk, stirring constantly with wire whisk as mixture comes to a
simmer. Cook and stir until thickened (3-4 minutes). Chill while
mixing other ingredients.
1/4 cup sun-dried tomatoes (oil packed), minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper
Drain and mince tomatoes and garlic. Place other cheese filling
ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1
1/2 cups cooled cream sauce and mix until well blended. Refrigerate,
reserving 1/2 cup for later use.
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated
Cook lasagna noodles according to package directions.
Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2
lightly oiled baking dish, overlapping slightly.
Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup
mozzarella and 1/4-cup fontina cheese.
Repeat pasta and cheese layering three more times; top with remaining
three lasagna noodles. Spread 1/2 cup of reserved cream sauce over
top and cover lightly with foil.
Preheat oven to 350 degrees F and bake for 1 hour. Remove from oven
and keep warm at least 30 minutes before serving.
Serve topped with hot marinara and Parmesan cheese. (Can be
refrigerated a day before baking if desired.)
Copycats and all the brand names you love! Like back of the box recipes?